Summary

Ingredients

• 200 g hazelnuts
• 100 g soft dates
• 100 ml almond drink or hazelnut drink or oat drink
• 3 tablespoon cocoa powder, unsweetened
• some vanilla powder

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Instructions

1. Preheat the oven to 175 ° C fan oven.
2. Spread the hazelnuts on a baking sheet and roast for 10 minutes. Let cool for 10 minutes and then put in a strong blender. Chop the hazelnuts until they are finely ground.
3. In a small container, use the hand blender to finely puree the dates to make date puree. Add the date butter, 3 tablespoon cocoa powder and a pinch of vanilla to the hazelnuts in the blender and mix.
4. Add the almond milk while the mixer continues to stir.
5. I then pour the mixture into two boiled, dry glasses and keep the hazelnut spread in the refrigerator.
6. The spread can be kept for approx. 1 - 2 weeks and should be stored in the refrigerator.
7. We usually use up the amount within a week.